Last weeks blog went sideways into raw food. This week I will get into some easy and healthy cooked food. Although the most health benefits are derived from the raw foods, you can still benefit from them after cooking.
The NIH, National Institute of Health did a comparison of the effect of different methods of cooking on the health benefits of red peppers. The result showed boiling and steaming pretty much depleted most of the antioxidants and vitamin C while stir-frying and roasting had the slightest effect.
That’s right folks no matter how you look at it chocolate is just plain good for you. Milk chocolate, sadly, has so many fillers that it virtually does nothing for you health wise. If you find you have allergies to chocolate it may actually be to the fillers rather than the cacao itself.
Cooking chocolate does reduce the antioxidants a bit but if you use the darker chocolate you will still retain some of the benefits. 85% dark chocolate still provides a large amount of magnesium which is beneficial for your heart.
In my mind there is a dynamic duo when it comes to food as medicine and that is cacao and coconut. In the world of superfood these two are the stars.
- Reduces inflammation
- Heals and repairs tissue
Recently coconut is all the rage. Do you wonder why? Coconut has an effect on people with Dementia and Alzheimers. As you age your brain cells become more and more glucose resistant. Coconut turns into ketones after entering your body. Ketones fit the same receptor sites on your brain cells that glucose does. Your brain is not resistant to ketones so nourishment is provided to the brain. This helps prevent and even reverse Alzheimers and Dementia and is even being studied for Parkinson’s disease.
There are also additional benefits with coconut. Coconut oil can take higher temperatures during cooking without smoking. The free roaming ketones from coconut oil and coconut cream actually cause your body to release stored fat. Coconut oil applied to toe fungus over an extended period of time can remove the fungus. Coconut oil is a wound healer as well as being a moisturizer. I could go on and on but I will leave that for my book. If you are interested in finding out more about coconut the expert is Bruce Fife N.D. I couldn’t find a website for him directly but his book The Coconut Oil Miracle is well worth a read. It is available from most booksellers.
Coconut oil melted on popcorn is both healthy and delicious
Young coconut meat is soft enough to eat with a spoon
There are reports that during WWII coconut water was used for transfusions in the pacific
Coconut flour adds a rich nutty taste to foods
Coconut Chicken Curry
1 chicken cut up or 4 chicken breasts
1 young Thai coconut
1 can coconut cream
1 can pineapple
1 onion diced
2 cloves garlic minced
1-2 Tbsp coconut oil
2 tsp Garam Masala
1/2 tsp Cumin
1/2 tsp Corriander
1/4 tsp cayenne pepper
Cilantro or Parsley leaves (optional)
Cook chicken in 1 Tbsp coconut oil in a frying pan. Melt 1 Tbsp coconut oil in large pot or dutch oven. Dice onion and mince garlic and add to pot. Cook until soft. Add spices except cilantro or parsley leaves to the pot and stir until combined Place chicken in pot. Crack open the coconut and add the water to the pot. Add the coconut cream and simmer over low heat. Add the pineapple juice. When the mixture is warmed add the pineapple. Scoop the coconut meat out of the shell and slice it. If you haven’t eaten it all after doing this add the coconut meat to the pot. (I find the young coconut so delicious that I have a sample..and another and another). Garnish with Cilantro or Parsley and serve over steamed rice.